Hello guys, here's my contribution:
I made some kind of mix between Carl's recipe (reply 48 of this thread) and avogadro's (here
https://www.pizzamaking.com/forum/index.php?topic=62556.msg619969#msg619969):
Flour (10.3% protein Russian flour, the yellow bag I often use) 95% + 5% for the Tangzhong (the roux, Carl) total 100% (500g flour)
Hydration 25% + 25% for the Tangzhong total 50%
IDY:2%
Salt:2%
Magimix: 0,4%
Milk Powder: 6%
Potato flakes: 3%
Egg: 18% (2 eggs 90g)
Butter: 10%
Sugar: 8%
Make the tangzhong and let it cool down.
Then in mixing bowl: TZ + eggs + water + four + dry except salt and sugar
After 1 or 2 min mixing add sugar and salt
Then fast mixing (KA style mixer with 2 hooks) and add the butter (total 5 to 7 min mixing, forgot to check), FDT 30~31°C
RTF 45 min at 29°C
Shaping 8x122g breads
Another 1.5H at same RT
Baking 15-16 min @210~220°C
Top browned in 4 min
So I added some aluminum foil to protect from the heat (and lowered the top temperature)
Total bake 15-16 min.
Result and thoughts:
- very soft! I would give it a 9/10! When they were cooling down, they wouldn't even hold the shape (they would droop, if it's the correct word), I took it as a good sign for softness!!
- huge butter flavor, which surprised me, because if was better than when I tried brioche with 20% butter.
- but a little bit too brioche
Next time, I'll try without the eggs and with less butter, even though I know it contributes to softness.
Made sandwiches: stir-fried chicken and pesto; mayonnaise tuna and cucumber. It was nice!
PS: I took the 1st pic when fermentation already started so they already inflated a little bit. I added melted butter on top at this time, but just once.
